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Monday, August 25, 2008

[kibbe kbeibat] [kibbe nayyeh]Kibbeh also kibbe, kubba, is a common Mezze meal in Lebanon, Syria and the Palestinian Territories. It consists of minced raw lamb meat mixed with bulgur and spices. Bulgur (or in the local Levantine dialect "burghol"), is prepared from wheat.

Baharat is an all-purpose spice mix, especially used for meatballs. Kibbe can be shaped as a croquette or made, as this recipe, into a form of meat loaf which is cut in squares when finished.

Kibbeh Recipe IIngredients:

800g (1 3/4 pounds) very finely ground sirloin

50g (1/4 cup) onions

500g (1 pound) cracked wheat (soaked for about one hour in fresh water)

Few mint sprigs

Salt & pepper

baharat spice blend

Stuffing

300g (10 ounces) ground lamb meat (any)

50g (1/4 cup) onions

50g (1/4 cup) shortening

100g (1/2 cup) pine nuts

Baharat

2 tablespoons freshly ground black pepper

1 tablespoon ground coriander

1 tablespoon ground cloves

2 tablespoons ground cumin

1/2 tablespoon ground cardamom

2 tablespoons grated nutmeg

1/4 tablespoon ground cinnamon

Preparation:

Put the first 6 ingredients in a food processor, and reduce to a paste.

Stuffing: Fry the onions, pine nuts and the meat in the fat, until done. In a baking pan (shallow pan, or sheet pan) press first a little of meat, spread all the stuffing over it, and then apply another meat layer over. Bake at 190° C (375°F) for 40 minutes or more.

Kibbeh Recipe II

Ingredients:

1lb (500g) Basic Kibbi Mixture

Meat and Nut Filling (optional)

olive or nut oil for frying, or ½ cup ghee or substitute or baking

Preparation:

With wet hands mould the Kibbi mixture into balls a little larger than the size of a golf ball.

In turn hold each Kibbi ball in your left hand and with the index finger of your right hand make a hole in it. Work the finger around the hole until a long thin shell is formed. The shell should be thin and smooth. Keep hands wet during the procedure and repair breaks in the shell with wet fingers.

Fill each shell with 2 teaspoons of Meat and Nut Filling or leave empty. Close the openings with wet fingers and smooth the shells into oval shapes or pat them back into round shapes.

1 comment:

Hi,First of all I must tell you that I like your blog and cooking too!I´ve made kibbeh today with some changes as I didn´t find bulgur where I live. I must tell you that it´s delicious! thanks for sharing such delicious recipes!

About Lebanes Recipes Blog

The Lebanese Recipes Kitchen is a food blog offers a range of healthy & home-style Lebanese recipes from savory to sweets. Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.